642 cake icing recipes

Holiday gingerbread cutout cookies made with molasses, brown sugar, and warm spices. Dough chills for 1 hour, rolls to perfect thickness, then cuts into festive shapes ready for decorating.

Wheat-free Italian cream cake made with rice flour and buckwheat flour, loaded with coconut and nuts, topped with honey cream cheese frosting. A naturally sweetened, gluten-friendly Southern showstopper.

Korean jujube rice cakes made with just two ingredients: dried jujubes kneaded with glutinous rice flour and steamed. Soft, chewy, and naturally sweet with no added sugar.

Gluten-free potato rice pancakes made with brown rice flour and instant potato flakes. Serve with syrup for breakfast or gravy for a savory side. Light, tender, and wheat-free.

Chocolate waffles with ice cream, crisp on the outside and tender inside thanks to buttermilk and folded egg whites. Cocoa-rich batter with optional pecans, finished with a scoop of melting vanilla.

Silver-dollar pancakes studded with cooked wild rice and sauteed shallots. A savory brunch pancake with nutty crunch, great with eggs or smoked fish.

Hot milk cake with eggs whipped until thick, hot butter and milk stirred in at the end, and a full tablespoon of vanilla. A tender, fine-grained sponge that stays moist for days.

Soft, warmly spiced gingerbread cookies made with molasses, cinnamon, cloves, ginger, and nutmeg. Roll and cut into festive shapes for Christmas decorating with simple icing.

Wild rice pancakes with sour cream in the batter for extra tenderness. Cooked wild rice adds a nutty, chewy texture to fluffy breakfast pancakes. A Minnesota-style brunch favorite.

Similar to a cobbler - can use any fruit. It's easy to make using Bisquick and some basic pantry ingredients that we always have on hand.

Cinnamon-spiced maple cookies rolled in crispy rice cereal with chopped nuts. A crunchy, unique drop cookie with a sweet maple flavor and cereal coating.

Gluten-free Mexican cheese bread made with rice flour, soy flour, enchilada sauce, and grated cheese. A savory quickbread with a spicy kick, no wheat needed.

Cinnamon-apple cheesecake with a shortbread crust, creamy filling, overlapping apple slices on top, and a warm orange marmalade glaze. A fall cheesecake that's more fruit tart than dense New York style.

Crispy lemon oatmeal cookies made with egg whites, brown sugar, and rice cereal for extra crunch. No butter, no yolks. A lighter, citrus-bright cookie.

Indiana persimmon pudding cake with ground almonds and buttermilk baked in a tube pan. Dense, moist, and warmly spiced with native persimmon pulp.

Chocolate cake mix cookies with crisp rice cereal folded inside and crushed on the outside for a double crunch. A 5-ingredient cookie that kids love to roll and bake.